"Hunger is the best sauce in the world."--Cervantes

Pot Roast with Potatoes, Carrots And Gravy Recipe

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This recipe for Pot Roast with Potatoes, Carrots And Gravy, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3-4 lb. Pot roast (chuck roast or arm roast)
1 Tbsp. Vegetable oil
10 1/2 oz. can Beef broth, undiluted
1 tsp. Salt
1/2 tsp. ground Black pepper
1/4 tsp. Rosemary, crushed
4 Carrots, peeled & halved lengthwise
3 Potatoes, peeled & cut in fourths
1 small yellow onion, peeled and diced
For Gravy:
1/4 C Flour
1/4 C cold Water

Directions:
Directions:
In a Dutch oven, over medium heat, heat oil; brown meat on all sides.
Add broth; cover and cook over low heat on the stove top for about 2-1/2 hours. Add seasonings and vegetables. Cover and cook another hour, or until meat and vegetables are tender. Remove meat and vegetables to a warm platter; keep warm. Blend flour and water in a cup until smooth; slowly stir the flour mixture into the hot liquid. Cook, stirring, until thickened.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Pot Roast is the perfect comfort food on a rainy autumn day or any day!

 

 

 

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